Photos by Emily Caruso
Although pumpkin gets most of the attention every fall, we cannot forget about the butternut squash. Sure, maybe it’s not as flashy as the pumpkin. And you can’t really make jack-o-lanterns with them (well, maybe you could, but your kids would hate you).
But butternut squash is a little bit easier to deal with when it comes to cooking. Butternut squash fries are the perfect side for a veggie burger and butternut squash soup? Amazing!
The recipe was inspired by a sandwich I ordered at Sandwhich, one of my favorite restaurants in Chapel Hill – a place we haven’t made it to in quite a while!
Even if we did have access to Sandwhich deliciousness near us, I haven’t seen this Roasted Butternut Squash Panini on the menu in a while, so having a recipe for it on hand is kind of vital.
It’s really that good. There’s not that much to it — just some roasted butternut, fresh mozzarella, sage and a good sturdy bread — but when you put it all together, it’s pretty magical.
This December, we’re republishing updated recipes from Oh My Veggies’ first year. This post was originally published on October 18, 2011.
- 1 medium butternut squash peeled and cut into 1/4 inch slices
- 1 tablespoon olive oil + additional olive oil to brush on bread
- Salt and pepper to taste
- 1/3 cup fresh sage sliced into thin ribbons
- 1 7 ounce container fresh mozzarella, drained and sliced
- 8 thick slices hearty whole-wheat or sourdough bread
- Preheat oven to 400ºF.
- Brush the butternut squash slices with olive oil and place them on a rimmed baking sheet. Season with salt and pepper. Bake 40-45 minutes or until tender and just beginning to brown on edges, turning halfway through cooking time.
- Preheat panini press to medium-high heat.
- Brush one side of each slice of bread with olive oil. Divide the squash, mozzarella, and sage evenly onto the non-oiled sides of 4 bread slices. Top with remaining slices of bread and grill until golden brown, about 8 minutes.